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Method

Heat the oil in a large nonstick pan that has a lid, then fry the garlic and curry paste over a medium heat for 1 minute, until it smells toasty.

Tip the rice into the pan with the stock, chickpeas and raisins and stir with a fork to stop the rice from clumping. Season with salt and pepper, then cover and bring to the boil. Reduce to a medium heat and cook for 12-15 minutes or until all the liquid has been absorbed and the rice is tender.

Squeeze the excess water from the spinach with your hands. Tip it into the pan along with 2 tbsp of hot water and fluff up the rice with a fork, making sure the spinach is mixed in well. Toss in the cashews. Serve drizzled with natural yogurt if you like.

Would give this recipe a million stars if i could! Absolutely amazing. Loved by all of the family.. However i would recommend adding another 50-100mls of vegetable stock as the rice never quite cooks enough if you don't, and i tend to add more raisins(and sultanas) than it suggests as they completely make the dish! One of my favs- EVER. AND SO QUICK AND EASY!!!

Fantastic recipe that I use all the time, except sometimes I don't bother with the spinach, chickpeas, cashew nuts or even the yoghurt! I always add raisins though, they really make the dish. I usually put leftover roast chicken strips in mine to use up the chicken and it is a family favourite and the smell always attracts compliments!

Super tasty quick meal when you've no idea what to cook! i serve with a dollop of chutney and some naan bread on the side. Today I only have pitta instead and no spinach so it will be a bit different but still yum :)

Just made this, it's delicious! I used brown basmati (for health reasons) and it req another 200ml water and an extra 20mins on a very low heat. Also added mushrooms as suggested by another rater here. This is so easy, healthy and filling. Recipe lends itself to infinite variations and I'm up for experimenting. This will be a regular on my menu!

Lovely rice, used fresh spinach instead which worked just as well, also left out the nuts as my son is allergi to them, still tasted fantastic. I served this with enchiladas and went down a treat with the whole family.

Absolutely delicious, this recipe has become a favourite in our household especially on those evening where time is ticking on!
We made it with the Madras and it was perfect temperature wise - even for the other half who doesn't like things too hot. Be warned though, it's very morish!

Just cooked this and it's really tasty. Very quick and easy to make and the chickpeas and rice make it extremely filling. I had it as main course with a slice of fresh home-made wheaten bread. Very tasty!

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